A little taste of fall 🍁

Maple Pecan Sourdough 🍁🍞 Lightly sweet, nutty & basically fall in a loaf. If you want it sweeter, try candied pecans instead 🤎 What I used: • 50g active starter — check out my pinned video for how I make mine! • 330g water • 40g pure maple syrup • 500g bread flour • 10g salt • 80g chopped pecans Mix the starter, water & maple syrup, then add flour and salt. Let rest for 1 hour. Complete 3 sets of stretch & folds about 30 minutes apart, adding the chopped pecans during the second set. Let bulk ferment on counter until the dough is ready, then shape and place in a floured banneton. Let it proof for another 1–2 hours on the counter. Score & bake at 425°F covered for 21 minutes, then reduce to 400°F and bake uncovered for about 21 minutes or until golden brown and internal temperature reaches 205 🍞 Save this one for fall baking 🍁 #sourdough #sourdoughrecipe #fallsourdough #maplepecansourdough #fallbaking